🥇 Kiwi Tart ▷ 4 Recipes【 2022 】


Índice
  1. Kiwi and Cheese Tart Ingredients
    1. Preparation
  2. Kiwi and Mango Tart Ingredients
    1. Preparation
    2. Ingredients
    3. Preparation
    4. Ingredients
    5. Preparation

Kiwi and Cheese Tart Ingredients

We start with one non-vegan option of Kiwi Tart, but we love cheese and we cannot avoid using it in recipes.

  • Mascarpone cheese (We recommend 250 grams)
  • Milk (50ml)
  • Basic cookies (200-250 grams)
  • natural sweetener
  • Butter (150 grams)
  • 5-10 kiwis approximately
  • Mounting cream (250-300ml)
  • Neutral gelatin
  • Water

Preparation

  1. We prepare the cookie basein the same way as in the rest of the cold desserts on the web. Grind, add liquid butterand turn it into a paste. Once we have experience making cakes or other desserts, it will come out much better and faster.
  2. We use a removable mold for the cakeand as an optional step, we can spread the edges with butter not so melted Place the cookie and flatten it to create the base. Refrigerate while we continue with the recipe.
  3. In a bowl, place the cheese, milk, and sweetener. Beat until you get a yellowish dough.
  4. We add the cream and a crushed kiwi. Mix as well as possible, and pour it into the mold. Refrigerate again until set.
  5. Once it is cold, we start with the coverage, or upper part. Saucepan and natural sweetener to taste with water. Very slow fire, and add the previously hydrated gelatin (Remember that to hydrate gelatin, we have to submerge it completely in cold water). About 15-20 minutes is enough for it to be ready. We must beat the mixture during this time so that everything dissolves.
  6. We cut the sliced ​​kiwiand we place them above the cake, in the order and distribution that we want. Eye, we do this WITHOUT REMOVING removable mould. Once the kiwis are located, we pour all the gelatin on topand refrigerate one last time. When it is perfectly curdled, we will know it by the jelly.
kiwi and mango jelly tart kiwi tart with biscuit base

We repeat the same gelatinous procedure in this Kiwi cakebut this time with the extra ingredient of Mangogiving it a much sweeter touch than the previous recipe. In fact, we can do without using Natural Sweetener in this recipe thanks to this ingredient, but if we are picky about the taste, we can use it with caution.

For those in advance who want to cook all these variations to find their favorite, it is worth mentioning that the best way to have a cold Kiwi Tart and consistent, it is with gelatin, but there are other procedures, although less healthy.

Kiwi and Mango Tart Ingredients

  • Basic cookies (200-250 grams)
  • Butter (150 grams)
  • Cream Cheese (200 grams)
  • Whipping cream (200 grams)
  • natural sweetener
  • Lemon juice
  • Smoothie mango (to taste)
  • Powdered gelatin (10 grams)
  • Cold water (300 milliliters)
  • Mango and Kiwi to taste
  • Vegan Gelatin (agar agar)

Preparation

  1. As always, we prepare the base with the biscuit and the melted butter. Place in removable mold and refrigerate.
  2. We beat a mango and strain to remove solid debris. We also refrigerate. Then we put hydrate neutral gelatin strips.
  3. Cream cheese plus natural sweetenerl. We mix together lemon juice and mango. With a manual rod itself, we beat until mixed correctly.
  4. Whip the cream and add it to the previously prepared mixture. Always encircling movements.
  5. We heat the gelatin in the microwave, and with 2-3 tablespoons of cream we temper it. Add it to the large mixture, stir (again with enveloping movements)and pour everything into the refrigerated mold with the cookie.
  6. Saucepan and water over low-medium heat. We add natural sweetener and vegan gelatin. Once it starts to boil, let rest about 2-3 minutes to lose some heat.
  7. While we wait, we can chop the mango and cut the kiwis into slices. As in the previous recipe, we have the fruit, and later we add the gelatinous mixture.
  8. Let rest with the mold, and once the gelatin is set, we will have our Kiwi cake ready to serve and cut.

As in the previous recipe, we will repeat the gelatin process, but substituting mango for bananahaving a cold biscuit base. It's not as sweet as the kiwi cake above, but we can bring it back with a little extra Sweetener if you think it's needed.

It should be noted that a cake is not the same as a cake. Pie is usually eaten hot/warm, while pie is usually served cold or just after cooking.

What do we mean when some recipes on this list are "kiwi cake" and others are "kiwi cake"? That those listed as "cake" can be prepared in a baked cake base, and then arrange the ingredients using the mold, creating an incredible mix of textures. However, the final decision is yours.

Ingredients

  • Basic cookies (200-250 grams)
  • Butter (150 grams)
  • Cream Cheese (200 grams)
  • Whipping cream (200 grams)
  • natural sweetener
  • Lemon juice
  • Smoothie banana (to taste)
  • Powdered gelatin (10 grams)
  • Cold water (300 milliliters)
  • Vegan Gelatin (agar agar)

Preparation

  1. Prepare the biscuit base and melted butter, and refrigerate. In the event that we want a completely different base, more cake-oriented, we can prepare it for our kiwi cake, they are not incompatible.
  2. We beat the chosen bananas. In this case, I confess that a much tastier consistency is left without straining the fruitleaving a thicker result.
  3. We hydrate the gelatin strips as in the previous recipes. Same procedure.
  4. Mix the cream cheese with the natural sweetener. Mix the result together with the lemon juice and the banana. With manual cooking rod, we beat until we achieve a consistent result and as homogeneous as possible.
  5. We heat the gelatin in the microwaveand temper it with a couple of tablespoons of cream. We add the result to the general set, and we mix in an enveloping waypouring the result into the cookie mold.
  6. In a saucepan with water, heat over medium heat with the natural sweetener and agar agar. We put it to rest once it boils.
  7. Meanwhile, we can cut the kiwis. We put them on top of the cold kiwi cake, and pour the gelatin mixture to seal everything.
kiwi mousse cake
Kiwi mousse cake

Without a doubt one of the best desserts that we can prepare with Kiwi. The Kiwi mousse cake It is a cold dessert that does not usually come out perfectly at first, since the recipe can be a bit complicatedhighlighting above all whipped cream, or that we cannot prepare the biscuit correctly. We will leave you all hints and tips after repeating it numerous times. Let's go there!

Ingredients

  • 200gr. Basic cookie for the base
  • 4-5 tablespoons unsalted butter
  • 150-200 ml whipping cream
  • Kiwi jam without sugar
  • 3 neutral gelatin sheets
  • Kiwi slices to decorate (optional)

Before starting, as a tip I recommend adding the Kiwi Jam to taste, because this can noticeably vary the flavor of the mousse. The kiwi slices used, and the amount of nothing, were prepared to a thin thickness, approximately 2-3 diners.

If you want a thicker mousse, I recommend using 6 sheets of gelatin, and about 400-450ml of cream.

Preparation

  1. In this case we will use a removable mold, the size we want. In case the mold is of poor qualitywe can cover the buttered edges (without salt), or an acetate strip.
  2. Naturally, we start with the base. We cut the cookies until they become "dust". Naturally we can add them to taste to make it thicker, but we recommend 200gr of cookie.
  3. Add to the crushed biscuit melted butterand mix until you get a texture of "sand". We pour this mix in mold and we distribute it and flatten it, either with our hands or with a kitchen spatula. we left her cool as we keep moving forward.
  4. Meanwhile, add the gelatin strips in cold water so that they hydrate.
  5. In this case I used Homemade jam so that the kiwi cake has a healthier touch, because the jams that we can buy always include a fair amount of additives and sugars harmful. We add the jam in a saucepan so that it warms up slightly. Once we notice that it is about to boilwe remove it from the fire, and Mix together with the gelatin sheets. Stir until gelatin dissolves let the fridge get cold.
  6. We mount the cream to the point of snowpreferably with an electric wand. Be careful not to cut it like it happened the first few times.
  7. As soon as we finish preparing the cream, we take the jam out of the refrigerator and add a little cream to mix. Then, pour this initial mixture over the rest of the cream. With a pastry spatula, stir with enveloping movements. We refrigerate.
  8. Finally, and slightly cold. We can add kiwi slices above to enhance the flavor even more. Do not worry, because at the time of cutting, there will be no problem, because the cream will have a very soft touch.

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